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Coconut Curry Soup with Dumplings

Coconut Curry Soup with Dumplings
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Coconut Curry Soup with Dumplings is a delightful fusion of rich, aromatic flavors that’s perfect for any meal. This semi-homemade recipe combines the creamy goodness of coconut milk with the spice of red Thai curry paste, all simmered to perfection with fresh vegetables and hearty dumplings. Ready in just 20 minutes, this soup is not only quick to prepare but also versatile enough to be served as a main dish or alongside rice or noodles. Ideal for busy weeknights or cozy gatherings, this comforting dish wraps you in warmth with each spoonful.

Ingredients

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  • 1 Tablespoon Avocado Oil
  • 1 Cup Onion (Finely Chopped)
  • 4 Scallions (Finely Chopped)
  • 1/2 Cup Cremini Mushrooms (Finely Chopped)
  • 1 Tablespoon Garlic (Minced)
  • 1 Tablespoon Red Thai Curry Paste
  • 1 Teaspoon Salt
  • 3 Cups Vegetable Broth
  • 1 Teaspoon Soy Sauce
  • 1 Cup Coconut Milk
  • 1 Teaspoon Sugar
  • 1 Bag Frozen Vegan Dumplings (about 12–15 dumplings)
  • 2–3 Teaspoons Chili Oil
  • 1 Tablespoon Scallions (The Green Part of the Scallions)
  • 1 Tablespoon Crispy Garlic
  • 1 Tablespoon Cilantro (Finely Chopped)

Instructions

  1. Heat avocado oil in a heavy-bottom pot over medium-low heat.
  2. Add chopped onions, scallions (white parts), and garlic; sauté until onions are soft.
  3. Stir in chopped mushrooms and cook until softened.
  4. Add red Thai curry paste, sugar, and soy sauce; sauté for 2 minutes.
  5. Pour in vegetable broth and bring to a simmer.
  6. Stir in coconut milk; simmer while mixing well.
  7. Add frozen dumplings; cook on medium-low for 7 minutes until heated through.
  8. Serve hot, garnished with chili oil, cilantro, crispy garlic, and scallion greens.

Nutrition

Find it online: https://firstfoodie.com/coconut-curry-soup-with-dumplings/